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Creme brulee is one of the most divine desserts you can taste. Creme brulee is made by making a custard, and then baking it in the oven.
What makes creme brulee such a unique dessert is it has a caramelized sugar layer on top of the sugar. A thick sugar layer is sprinkled on top the custard, and then a torch is used to melt the sugar into a layer that is solidifies.
The solid sugar layer is made right before serving so it stays hard. When you take your first spoonful from the dessert, you’ll have to break through the caramelized sugar through to the custard.
The golden crusted sugar combined with the custard layer makes this dessert one of the most rich after dinner treats you can eat.
Vanilla Creme Brulee
Vanilla creme brulee is made with vanilla beans infused into a custard. The custard is made by infusing both the vanilla beans scraped from the inside, and the pod into the heavy cream. The vanilla flavors combine with the cream over a heat source to create the mesmerizing vanilla flavor of creme brulee. The hot cream is tempered with eggs, and then baked in the oven. Once the cream brulees have cooled down and been chilled, they are topped with a layer of sugar. The sugar is melted to create a thin layer of hardened sugar using a kitchen torch right before serving.
Ferrero Rocher Creme Brulee
Ferrero Rocher creme brulee is made by making a chocolate custard as the base flavor. Once the creme brulee has had the top sugar solidified, bits of Ferrero Rochers are topped onto the creme brulee. With the heat from the sugar, the chocolate should melt, making the flavor combination tantalizing.
Lavender Creme Brulee
Lavender creme brulee is made by adding culinary lavender pieces to the heavy cream while it’s warming up. The lavender flavor infuses into the cream, giving the creme brulee a hint of lavender flavor. Lavender tastes unique in that is has floral notes.
Salted Caramel Creme Brulee
Salted caramel creme brulee is made by infusing salted caramel sauce and vanilla beans in the custard while it’s warming up to temperature. Salted caramel is a unique flavor due to its sweet flavor and salty finish. It’s one of the best flavors of cremebrulee you can taste.
Chocolate Creme Brulee
Chocolate creme brulee has a rich and creamy flavor to it. It is made from vanilla bean extract, cocoa powder, and has semi-sweet chocolate melted into the custard. The melted chocolate gives the creme brulee the decadent chocolate flavor. You can top your chocolate creme brulee with a few chocolate shavings if desired for a beautiful finished look to it.
Irish Coffee Creme Brulee
Irish coffee creme brulee is made with vanilla bean paste, freshly brewed espresso, and Irish Whiskey. Irish coffee creme brulee has a strong coffee flavor that has a whiskey finish to it. Irish whiskey has a distinct caramel and oakiness flavor which lingers on your palette for a special creme brulee treat. Irish coffee creme brulee would be best served on St. Patrick’s day or around Christmas time.
Coffee Creme Brulee
Coffee creme brulee is made with vanilla beans and espresso powder. You could also use fresh espresso to give your coffee creme brulee a stronger flavor to it. Coffee creme brulee tastes similar to a sweet vanilla latte in dessert form! Your guests would love to try coffee creme brulee given its special flavor.
Maple Bourbon Creme Brulee
Maple bourbon creme brulee is made with maple syrup and bourbon infused into a vanilla custard. The sweetness of the maple syrup combined with bourbon gives this creme brulee a hint of caramel, vanilla, and oak notes.
Pineapple Creme Brulee
Pineapple creme brulee is made by cooking the pineapple with a bit of water and brown sugar. Once the pineapple has caramelized with the brown sugar, it is pureed using a food processor. The pineapple is added, along with lemon zest for a citrus flavored pineapple creme brulee.
Coconut Creme Brulee
Coconut creme brulee is made with coconut extract and coconut milk. The coconut milk is heated and added to the eggs to create the custard. Once the mixture is removed from the heat source, coconut extract is added to the custard to give the coconut creme brulee a stronger coconut flavor for this dessert.
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Making a cookies and cream milkshake only uses 2 ingredients, and can be made in a couple of minutes. Cookies and cream milkshakes are thick, creamy, and decadent. You’ll love drinking them on a hot summer’s day.
To make a cookies and cream milkshake without using Oreo’s, you’ll need a few items before beginning:
cookies and cream ice cream
Set up your blender and add 2 scoops of ice cream to the blender for each drink you are planning on making. You should add about 1/2-3/4 cup of cookies and cream ice cream for each person.
Pour in 1/3 cup of milk to the blender for each drink you are making.
Add 3 ice cubes for each cookies and cream milkshake you are blending.
If it’s too thick, pour more milk into the blender and blend together. If the cookies and cream milkshake is too thin, add more ice cream to your blender. Adjust as needed.
Pour your cookies and cream milkshake into a glass and serve immediately.
How do you make a thick milkshake
A thick milkshake needs to be made with ice cream. Ice cream that is full fat, and made with real cream will give you a much thicker milkshake than using a low fat ice cream.
Milk should be used sparingly, only to make the milkshake a liquid consistency. If you have put too much milk in your milkshake, add more ice cream to thicken the milkshake.
If you want your milkshake to be extra creamy, substitute the milk for heavy cream. Heavy cream is more viscous than milk, therefore it will make your milkshake as thick as possible.
How long do you blend a milkshake for
You should blend a milkshake for 1-1.5 minutes until the consistency is thick but has some liquid, enough to pour into a glass.
Sometimes you need to adjust the milkshake, if it’s too thin you need to add more ice cream. If your milkshake it too thick, you need to add milk.
The final blending of the milkshake should be about 60-90 seconds to make sure the components of your milkshake have fully combined.
How do you thicken a milkshake without ice cream
You can thicken a milkshake without ice cream by adding a banana to your milkshake. Blended bananas create a thick substance that blend well with other ingredients. You can create your milkshake without ice cream by using ice, bananas, and fruit.
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Cookies can be colorized and decorated by simply using them as a blank canvas. You can paint cookies all the way over the edge to give it a cool effect that it’s folding over the cookie. It makes it look like there’s no end to the design.
How to paint cookies that are topped with royal icing
If your cookies are baked and have the royal icing fully dried, you can take your food grade paint brush and paint on the icing. This makes it a little easier to get a few different colors onto your cookies without having to make a new color of icing.
You can brush the tops of tiny dots of dried royal icing to give them a little more pop of color. For example, it’s easy to make gold paint for cookies using powdered food coloring, but it’s not very easy to make gold icing. You would need a specialty store in order to get that in a water based food color, or gel color.
This is how gold macarons are made. They use gold powdered food coloring mixed with almond extract. Then the color is painted onto the macarons to make it shimmer gold.
If you’re interested in trying out painting designs on cookies, try it out at home with your own food safe paint brushes and powdered food coloring. You can experiment and combine colors to create new ones just like your water based food colors. Try it for yourself on your next baking adventure!
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Our favorite éclair filling ideas include everything from cookies and cream eclairs to lemon eclairs. You’ll have a tough choice ahead of you selecting just one filling!
What is Eclair filling made of
Eclairs can be filled with 4 different types of filling. Each of them are composed of either a custard base or a whipped cream base.
Custard and whipped cream fillings are both thick and have a little movement to them. Therefore this makes filling éclairs very easy. You need to use fillings that can be easily piped into the éclairs without too much force.
diplomat cream (pastry cream with added whipped cream)
Chantilly cream (whipped cream base with flavors added to it)
Eclairs are filled by using a 1/2″ tip. The tip is placed at the end of a piping bag, then the filling is added to the bag.
Once the éclairs have been cooked and cooled, flip them over to expose the bottom. Push the tip into the bottom to create 2 holes.
Fill the eclairs by pushing the filling into the 2 holes you created. Wipe the excess with a paper towel and place face up.
Then you can add the glaze and any decorations to the top of the éclair, and serve!
How to fill eclairs by cutting them
Another way of filling eclairs is by cutting the éclair in half.
Fit a piping bag with a textured tip (the star one works well, depending on how thick your eclair filling is). Add your filling to the piping bag.
Pipe the filling on the bottom section of the éclair, then place the top of the éclair gently on top.
Add your glaze and decorations to the éclair and serve!
1. Chocolate Ganache Eclair Filling
Chocolate ganache eclair filling is made by first warming heavy cream and pouring over chopped chocolate. This creates the chocolate ganache base. Then the chocolate ganache is chilled, and more heavy cream is added to make the eclair filling. The filling should be fluffy and soft, therefore you need to add the extra heavy cream to make it into an éclair filling.
2. Cookies and Cream Eclair Filling
Cookies and Cream eclairs are made with a whipped cream filling that is infused with crushed Oreo cookies and vanilla extract.
3. Raspberry Mousse Eclair Filling
Raspberry eclairs are made by using raspberry mousse as the filling. Raspberry mousse is made by extracting the raspberry juice out of the raspberries and making a sugar sauce with it. Raspberry mousse is thickened using gelatin. Once the sugar sauce has the gelatin added, it is cooled down. Then the raspberry sauce is infused into whipped cream creating raspberry mousse that is ready to be put into your eclairs.
4. Salted Caramel Eclair Filling
Salted caramel eclair filling is made by first making salted caramel sauce. Once the salted caramel sauce has come together, it will form the base of custard. The custard is made by warming milk and vanilla bean paste to the salted caramel sauce. Once the milk has heated up, just before boiling, it is used to temper eggs. The warm milk is slowly added to eggs creating a custard. The custard is thickened by placing it back on the heat and letting the cornstarch work its magic. After the custard is thickened, butter is added to make it extra creamy. Then the custard is cooled down and refrigerated before using it to fill éclairs.
5. Vanilla Pastry Cream Eclair filling
Vanilla eclairs are made by vanilla custard to fill them. Vanilla pastry cream is made by infusing vanilla beans into warm milk, and then using that to temper eggs. The custard is heated until the cornstarch thickens the custard. Once the custard has thickened enough, it is cooled down and then refrigerated before it’s used to fill eclairs.
6. Espresso Pastry Cream Eclair filling
Espresso pastry cream is made by making vanilla custard, but it has added espresso powder, or I like to use fresh espresso for my pastry cream. I like to add the espresso when the milk is warming up, then temper the eggs to create the custard. The real espresso flavor is much stronger and more flavorful than using espresso powder.
7. Pistachio Pastry Cream Eclair filling
Pistachio eclairs are made by first making custard. At the end of making the custard, butter is added while the custard is still warm. Then pistachio paste is mixed into the custard creating pistachio pastry cream.
8. Mocha Pastry Cream Eclair filling
Mocha eclairs are made by adding espresso powder to your milk when making the custard base. Once you have created your custard base by tempering your eggs and thickening the custard, the custard is removed from the heat source. Butter and dark chocolate are added and mixed into the espresso custard. When the butter and dark chocolate have fully melted and combined into your mocha pastry cream, let it cool. Chill the mocha éclair filling for a couple of hours, and then fill your eclairs right before serving.
9. Lemon Eclair filling
Lemon eclairs are made by adding lemon zest and vanilla to your warm milk custard base. Temper the eggs and let the custard thicken by adding it back to the heat source. Remove the custard from the heat and let it chill for a couple of hours. Whipped cream is added to the custard, making it a little less heavy. To finish it off, lemon juice is added to create lemon eclair filling.
Press the chilled mousse of the dome mousse cake into the silicone half sphere mold, making sure to fill all of the crevasses. Press hard to make sure there are no blemishes that will appear when you remove the mold.
Place the center filling of the dome mousse cake using a melon baller. At this point you can put more of the mousse around the center filling on the edges. Another option is to put the mousse completely over the center filling to cover it. The center looks well presented this way. It will look like it is encased.
Use a cookie cutter or glass to “cut” out a perfect circle of cake base that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit. Using an empty silicone mold, match it up with a glass that will be a similar size to fit just inside the mold.
Place the dome dessert cut out base onto the mousse and center filling. Press it in well so it sticks to the body composition of the dome dessert.
Place the dome mousse cake in the freezer overnight with it upside down. The mold should be on the bottom, and the base of the cake on top. Place the molds on a plate or in an airtight container.
Remove the silicone mold from the dome dessert. Use your fingers to gently pry the mold from the body of the dome mousse cake. Press down on the top of the silicone mold to remove the frozen dome dessert.
Place the dome mousse cake on a wire rack with a plate underneath to catch any drippings.
Pour your glaze coating over your dome dessert. (optional)
Add your garnish to the dome mousse cake and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving.
Inner Layer under the coating of the Dome Shaped Dessert
The inner layer under the coating of the frozen dome dessert is going to be a primary flavor for your dessert.
The primary flavor of dessert sets the tone and texture for your dessert. Ice cream or mousse work very well as a primary flavor.
Select your mousse or ice cream and press it into the half sphere silicone mold. Make sure you put this layer right to the edges of the silicone mold. Press this layer very hard into the mold. This will ensure there are no blemishes in your final dessert when you remove it from the mold. You’ll want this layer to be about an inch thick. Try to make it fairy even all around the mold. Use the back of a spoon to guide the primary layer into place.
If you’re working with layers of ice cream, you’ll have to pop it in the freezer for about 30 minutes. Then add your next layer of ice cream in the same way. Make sure to leave room for your center filling. Place it in the freezer again for 30 minutes prior to adding the center filling.
For mousse layers, there is no need to freeze the dessert when creating your dome dessert. Just fill with your primary layer and center filling, and add your base. Then place it in the freezer for 4 hours to let it set.
Center of Frozen Dome Shaped Dessert
The center of the frozen dessert is filled with a sweet filling.
white chocolate ganache
dark chocolate ganache
fruit sauce (blackberry, blueberry, strawberry)
Use a melon baller to spoon out a perfect circle of center filling for your dessert. Gently place the perfect circle of filling into the center of the half sphere mold.
Base of Frozen Dome Shaped Dessert
The base of the frozen dome dessert is the bottom of what your dessert will sit on. You could also use a different cake base if you wanted. A cookie crumble cake base would also work well with raspberry mousse.
Press the body of the frozen dome dessert into the silicone half sphere mold, making sure to fill all of the crevasses.
Place the center filling of the dome dessert using a melon baller. At this point you can put more of the body around the center filling on the edges. Another option is to put the body component completely over the center filling to cover it. The center looks well presented this way.
Prepare your cake base for your dome dessert. You can bake the crust in a 9″x13″ pan, and then let it cool down. Use a cookie cutter or glass to “cut” out a perfect circle that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit. Using an empty silicone mold, match it up with a glass that will be a similar size to fit just inside the mold.
Place the dome dessert cut out base onto the silicone half sphere mold. Press it in well so it sticks to the body composition of the dome dessert.
Place the dome dessert in the freezer overnight.
Remove the silicone mold from the dome dessert. Use your fingers to gently pry the mold from the body of the dome dessert. Press down on the top of the silicone mold to remove the frozen dome dessert.
Place the dome dessert on a wire rack with a plate underneath to catch any drippings.
Pour your glaze coating over your dome dessert.
Add your garnish to the frozen dome shaped dessert and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving.
Vanilla buttercream wedding cake is the most classic and traditional wedding cake flavor you can choose. Since vanilla is a neutral flavor, most people that attend your wedding will enjoy it.
Sometimes picking a wedding cake that has chocolate cake, will not go over well with everyone. It’s best to select a cake that most of your guests will enjoy, without being too shocking of a flavor.
Vanilla buttercream cake is made with a buttermilk vanilla cake base.
In between the layers are vanilla buttercream icing.
Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Adding Vanilla Beans and Custardto your Wedding Cake
Sometimes vanilla buttercream cake is made with real vanilla beans. If you choose to go with a vanilla bean buttercream cake, this can be a bit more expensive, but it’s worth it.
The vanilla bean is opened, and the vanilla beans are extracted from the pod. The pod infuses its vanilla flavor into vanilla custard. The remaining tiny vanilla beans will fill the custard with luscious vanilla flavor.
The outside of the cake will be covered in vanilla bean buttercream icing. The vanilla beans extracted are added to vanilla buttercream icing, adding a ton of vanilla flavor. Vanilla bean buttercream icing is much more flavorful than just regular vanilla buttercream icing.
Usually, vanilla buttercream cake is flavored only with vanilla extract, which can be just a hint of vanilla. Adding vanilla beans will be sure to overwhelm your taste buds and will be a huge hit at your wedding.
Vanilla bean custard adds a ton of flavor to your wedding cake. Vanilla custard is a sweet and rich addition to your wedding cake.
Vanilla custard is made by tempering eggs. Tempering eggs is fairly time consuming and laboring for a baker. Vanilla custard is warmed until it has thickened enough, and then it needs time to chill in the refrigerator until it’s ready to use.
I would highly recommend adding vanilla custard to your wedding cake. It will take your wedding cake from tasty to mouthwatering.
Lemon Custard Wedding Cake
Lemon custard wedding cake is a light, and tangy cake for your wedding.
Lemon custard wedding cake is made by adding fresh lemon juice and lemon zest to a vanilla cake base. Lemon cake will have strands of lemon zest throughout the cake base, making it quite eye catching when it is served.
In between the layers of lemon cake is lemon custard.
Lemon custard has a bit of a tart and sharp taste to it, since it has lemon juice added to it for the flavoring.
Lemon custard wedding cake can be frosted with either a lemon cream cheese frosting, or a lemon buttercream icing.
Lemon cream cheese frosting will be a bit more creamy and full than lemon buttercream icing.
Lemon custard wedding cake has a strong pungent flavor. I would recommend adding lemon cream cheese frosting, as this will make the cake have complimenting flavors, and won’t be too overwhelming with lemon flavor for your wedding cake.
Champagne cake one of the newest trends in wedding cakes. Champagne has hints of lemon, peach, almond, or white cherry notes depending on the bottle of champagne.
By adding these hints of flavor to a wedding cake, it gives just a touch of citrus and toasted almond flavors that come together well for a light and flavorful wedding cake.
Champagne cake is made by adding champagne to a vanilla cake base.
Adding Strawberry flavoring to champagne wedding cake
For a little more succulent flavor, strawberry extract, and chopped strawberries are added to the champagne vanilla cake base.
Strawberries are a little bit sweet and acidic, making them a burst of flavor inside a wedding cake.
For the champagne cake layers, they have an added thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor.
Champagne strawberry wedding cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée.
Champagne strawberry wedding cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée.
Champagne cake with strawberry buttercream is one of the most memorable cakes you can choose for your wedding. It has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.
Choosing a champagne cake for your wedding will thoroughly impress your guests by its unique special flavor. Most people will never have tried a champagne cake before, so it will be an remarkable choice for a wedding cake.
How are wedding cakes decorated
You can choose to have your wedding cake decorated with
a cake topper
sprigs of greenery
If you’re going with a more modern wedding, you can opt for detailed or painted icing on the sides of your wedding cake as added decoration.
For a rustic wedding you could choose to go with the fresh flowers or sprigs of greenery for your wedding cake decorations.
Mille Feuille cake is made by baking puff pastry into sheets. The sheets are stacked in layers. In between the layers are vanilla pastry cream. The vanilla pastry is made by adding vanilla beans, and infusing the pod into the pastry cream. Mille Feuille cake is topped with royal icing and melted bittersweet dark chocolate. Mille Feuille has specific lines of chocolate that are made with a sharp knife, creating beautiful lines on the top of the cake.
Lemon raspberry cake is made by infusing lemon juice and lemon zest into a cake recipe, and then adding a few frozen raspberries. The cake has the raspberries throughout, giving it a beautiful look of yellow and red. The colors are vibrant when you cut the cake. Lemon raspberry cake is coated in lemon infused cream cheese icing. Lemon raspberry cake is satisfying and light.
Cookies and cream cake is made by adding cocoa powder and coffee to cake. The cake is made with buttermilk, making it extra creamy. The cookies and cream cake is iced with a cookie Italian buttercream frosting.
Caramel chocolate cake is made by creating a chocolate cake using cocoa powder. The caramel chocolate cake is iced using a salted caramel infused icing with a touch of chocolate using cocoa powder. The layers are assembled by adding salted caramel sauce, and salted caramel chocolate icing in between the chocolate cake.
Black forest cake is made by baking a cake with cocoa powder and coffee infused into it. The cake layers are then soaked in a cherry syrup. In between the cherry soaked chocolate layers of cake, are whipped cream and cherries. The cake is covered in whipped cream on its exterior, and chocolate shavings are added to the sides of the cake.
Vanilla buttercream cake is made by baking a vanilla cake with buttermilk. In between the layers are vanilla buttercream icing. Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Cookie dough cake is made by baking a cake using vanilla and Greek yogurt at its base. The cookie dough is made using a recipe that does not have eggs in it. The cookie dough is made with mini chocolate chips, as to not be too overwhelming in the cake. The cookies are shaped, chilled, and gently placed into the cake, and then the cake is baked. The rest of the cookie dough is shaped again so it’s flat and chilled. This will act as the top of the cake and will be crumbled to look like mini bits of cookie dough. In between the layers of cookie dough cake, is cookie dough frosting. Cookie dough frosting is made by adding a little bit of flour, brown sugar and mini chocolate chips. The brown sugar gives the look of cookie dough by turning it a golden brown color. Covering the cake on the top is chocolate ganache with the bits of cookie dough crumbled on top.
Chocolate Kahlua cake is made by making a cake with cocoa powder, espresso powder and Kahlua infused into it. The strawberry buttercream is made by combining whipped cream, buttercream, and diced strawberries, giving the icing a beautiful pink color. The strawberry buttercream fills the layers in between the cake. The cake has dripped chocolate ganache to give the cake a little bit more of a chocolate hint to it.
Chocolate cake is made with cocoa powder and espresso powder. The cake is iced using chocolate buttercream which is made with cocoa powder and espresso powder infused into it. Chocolate cake is a very rich and heavy dessert.
Hazelnut chocolate cake is made with cocoa powder and it uses hazelnut flour at its base. In between the layers of cake is hazelnut spread and cocoa powder infused icing. The hazelnut buttercream icing is coated around the cake, with the option of adding hazelnut meringues to the top as well.
Vanilla chai cake is made by adding chai spice to a vanilla cake base. Chai spice includes cinnamon. ginger, cardamom, allspice, and cloves. Vanilla chai cake is iced with vanilla and chai spiced buttercream icing.
S’more cake is made by adding allspice, cinnamon, and brown sugar to a vanilla cake base. In between the layers of S’more cake is chocolate buttercream and homemade marshmallows. The chocolate buttercream is made by adding melted chocolate to buttercream frosting. On top of the two fillings is a mixture of spices and crumbled graham crackers. The cake is topped with more homemade marshmallows and torched to give it a “fired” look to it.
Peanut butter cake is made by adding peanut butter and chopped peanut butter cups to complete the cake base. The peanut butter icing is made by adding whipped cream and peanut butter to buttercream. Peanut butter cake has the icing covering the entire cake and topping with a few peanut butter cups.
Lemon and elderflower cake is made by adding lemon juice and elderflower cordial to a vanilla cake base. The cake is filled with lemon curd in between the layers. The cake is iced topped to bottom with elderflower buttercream frosting.
Orange and cream cake is made by adding orange zest to a buttermilk cake base. The cake is filled with cream cheese and whipped cream filling, infused with orange juice and orange zest. The cake is covered with orange zest flavored whipped cream.
Lavender cake is made by adding culinary lavender to a vanilla buttermilk cake base. Lemon curd fills the layers of the cake. The white chocolate buttercream is made by adding melted vanilla chocolate to a buttercream base. This frosting covers the lavender lemon cake, making it very flavorful and light.
Coffee cake is made by adding instant coffee to a buttermilk cake base. In between the layers of cake is apricot jam. The coffee layer cake is covered in coffee buttercream icing, which is made by adding instant coffee to buttercream icing.
Carrot cake is made by adding shavings of carrots, ginger, nutmeg, and cinnamon to a vanilla cake base. Carrot cake is also made with applesauce and brown sugar, giving it a caramelized carrot flavor. Carrot cake is covered in cream cheese icing from top to bottom.
Chocolate cake is made by adding instant coffee and cocoa powder to a buttermilk cake base. The next layer is the chocolate mousse, which is made by adding gelatin to warm heavy cream and chocolate. The gelatin helps to stabilize the chocolate mousse for using it in a cake. The chocolate mousse cake is topped with chocolate ganache to give it a rich chocolatey flavor.
Mint chocolate chip cake is made by adding cocoa powder to a vanilla cake base. The cake is covered in mint buttercream icing which is made by adding mint extract, and dark chocolate chips to Italian buttercream icing. The cake is topped with a thin layer of chocolate ganache to finish it off with a rich chocolate and mint flavor for the cake.
White chocolate raspberry cake is made by baking a vanilla cake base. The cake is filled with raspberry and lemon sugar sauce. The cake is covered in white chocolate buttercream which is made by adding melted white chocolate to buttercream icing.
Almond amaretto cake is made by adding almond extract and amaretto to a vanilla cake base. The cake is covered top to bottom is amaretto infused buttercream frosting. To add a bit of decoration, you can add some sliced toasted almonds on the top of the cake.
Chantilly cake is made by first baking a vanilla cake base. A Chantilly cake has a unique frosting that is made by combining whipped cream, mascarpone cheese and cream cheese together to a buttercream frosting base. The layers of cake are made by creating a berry syrup, such as raspberry syrup, and then placing the unique cream frosting on top of the syrup. Fresh berries are place into the cream frosting, making this beautiful and colorful layered cake. Some of the berries that are too large, like strawberries, are cut in half to have an even layered cake. When the Chantilly cake is sliced, you can see the colorful red and blue berries throughout the layered cake. The Chantilly cake is covered in the cream frosting all over the sides and top of the cake. Chantilly cake is usually topped with a few fresh berries, giving it an eye catching look to it.
Irish cream cake is made by adding Irish cream and cocoa powder to a buttermilk vanilla cake base. In between the layers of cake is Irish cream infused whipped cream. The cake is covered in Irish cream flavored buttercream icing. Using the drip method, chocolate ganache is dripped from the top of the cake down the sides of the Irish cream cake.
Mocha cake is made by adding coffee and cocoa powder to a vanilla cake base. Toasted pecans and toffee bits are added to the cake to be baked into the cake only on the top of the batter. The cake is covered in mocha buttercream icing, which is made by adding coffee and cocoa powder to a vanilla buttercream icing. The cake is topped with a few more toasted pecans and toffee bits for added decoration and flavor.
An ombre cake can be a combination of icing colors or cake colored layers going from dark to light. An ombre cake is eye catching and unique. The colors are made by adding more or less food coloring to change the colors of the cake or icing.
Dulce de leche cake is made by adding caramel sauce to a vanilla cake base. The cake slices are soaked with a combination of condensed milk and whipping cream, making the cake extra sweet. The layers of the cake are filled with caramel flavored whipped cream. Toasted hazelnuts are added on top of the whip cream layers to give the cake an added crunch. The cake is covered in dulce de leche whipped cream.
Champagne cake is made by adding champagne, strawberry extract, and chopped strawberries to a vanilla cake base. The cake layers have a thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor. The cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée. The cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée. The cake has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.
Coconut cream cake is made by adding coconut emulsion and coconut milk to a vanilla cake base. Coconut cream cake is filled and covered with coconut buttercream frosting. The coconut buttercream icing is made by adding cream of coconut and coconut emulsion to buttercream icing.
Banana cream cake is made by adding bananas to a vanilla cake base. Banana cream cake is filled with vanilla pastry cream. Banana cream cake is frosted with banana buttercream icing. Banana buttercream icing is made with banana extract to buttercream frosting. You could add food coloring to the icing if you wanted it to have a hint of yellow in it. The sides of the cake have crushed graham crackers, and the top of the cake has banana chips for added decoration.
Strawberry shortcake is made by baking biscuits or vanilla cake. In between the layers of cake or biscuits are vanilla bean and sugar coated strawberries and whipped cream. The whipped cream helps hold the strawberries in place, and acts as an filler instead of icing or custard.
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You can create a chocolate dome cake with silicone molds and have it shaped as a half sphere.
Chocolate mousse is stable when making it with gelatin. Use a chocolate mousse recipe that has been stabilized with gelatin to create your chocolate dome cake.
Begin by making your chocolate mousse and letting it chill for a couple of hours.
Select the inside of your chocolate dome cake. Dark chocolate ganache or raspberry jam would go well as the center of your cake.
You can make a cake bottom to go with your chocolate dome cake. Your cake bottom could be an cookie crumble mixed with butter to stabilize it. Another option is almond dacquoise. It’s a little bit harder than a cookie crumble and has more thickness to it.
Once you’ve baked the crust for your chocolate dome cake, let it cool to room temperature. Use a metal cookie cutter or a glass to gently cut the cookie into pieces that will fit perfectly for your silicone mold. Try to get it as exact as possible or a little smaller.
Assemble the chocolate dome by spooning the mousse into the silicone mold. You could use a half sphere silicone mold to give it a dome cake look.
Leave about 1/4″ thickness from the top of your mold to add the cookie to the mold at the very end.
Guide the mousse up the sides of the silicone mold leaving about 1/4″ thickness from the top. Make sure there’s a thick layer on the edges, and leave enough room for the center of your chocolate dome cake.
Spoon the center into the silicone mold until it’s about level with the mousse.
Add the cookie and press it into the center and mousse a little. It’s ok to have the mousse come around the edges.
Freeze the mousse cake for about 4 hours to let it set.
Remove the chocolate dome cake from the freezer and gently peel back the silicone mold.
You can add a mirror glaze to the top of your dome cake, or a simple syrup to make it shine. You can dust the top with powdered sugar, cocoa powder, coconut flakes, or add a small amount of whip cream to the top to finish it off.
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To decorate cookies, you need a few items before you can start. From piping bags, to a cookie scribe tool, we’ve broken down all of the cookie decorating supplies you’ll need to begin decorating cookies with.
Cookie decorating supplies for beginners
Cookie decorating Tips
Decorating cookies involves using a variety of cookie decorating tips to create designs on your cookies. You always want to use a fresh and dry cookie decorating tip. If you use a decorating tip that isn’t quite dry, the water left in the tip can make the icing run off of the cookie. If you were counting on that cookie, this might be very disheartening. It’s best to keep a couple of the same sized tips just in case you need the same tip on the same day for decorating your cookies with. Typically you’ll use Tip #2 for writing, and smaller details, so I would recommend having at least 2 of Tip #2 in your cookie decorating supplies.
Couplers allow you to place them in a piping bag, and then screw on your piping tip. This means that you can successfully change your piping tip, and not have to remake a new piping bag of icing. If you’re planning to switch tips with your icing bags, couplers are a necessity.
Icing Bag Ties
Icing bag ties make storing icing much easier. Icing bag ties with close your bag and not allow any air to penetrate the icing. Therefore you can reuse your icing the next day without the icing dry out.
Decorating cookies with Squeeze Bottles
Decorating squeeze bottles are helpful for flooding cookies. Piping icing takes a toll on your arms and fingers with the intricate work it takes to pipe icing. Decorating squeeze bottles let you fill your icing in them, and then you just squeeze the bottle and the icing flows out of the tip with ease. If you’re flooding a bunch of cookies, these squeeze bottles come in very handy. You can also put the closing tip on it and save it for another day.
Decorating cookies with a Cake Writing Tool
A cake writing tool is simply a way to write with icing easily. You can use Tip #2 to write on your cookies as a cake writing tool. There are also other fancier ways to write with icing like a cake decorating pen.
Decorating cookies with a Cookie Decorating Scribe Tool
A cookie decorating scribe tool is used to spread, or move icing with a very fine point. A cookie decorating scribe tool can be used to spread icing into tight corners, make fine details, or pop air bubbles that can form in icing. Since the scribe has a fine point, you can tip the point into icing and then make small dots of icing on your cookies. Cookies with fine details use the cookie scribe tool to make these intricate designs.
Decorating cookies with Food Coloring
To color your cookies, it’s best to use gel food coloring. You don’t need to use much and the color is extremely vibrant. Gel food coloring will not change the consistency of your icing, unlike liquid food coloring. When you’re trying to make the consistency of your icing for either flooding or fine detail, liquid food coloring will not be helpful. Use gel food coloring and save yourself time.
Decorating cookies with Paint Brushes
To paint food coloring onto your cookies, you’ll need a food safe paint brush. Wilton has a set of different kinds of paint brushes that will cover you for all of your decorating needs. The set includes a fine tip for small details, an angled brush, and wider brushes for painting larger areas. The fine tipped paint brushes work well for painting small details of icing to make the color pop on the cookie.
Decorating cookies with Edible Markers
You can get a few different colored edible markers that work just like a regular marker. The tips on the edible marker are quite sharp so you can do both fine and thicker lines by level of pressure used. Black edible markers are used the most with adding faces, or other fancy designs on the cookies without having to use icing. Sometimes you just need a touch of black for eyes or eyelashes, edible markers work much better for this than using icing.
Decorating cookies with Sprinkles
Sprinkles can be added to cookies before the royal icing dries. The sprinkles will adhere to the royal icing, but you need to add them quickly. Sprinkles are an easy way of adding a bit of color to your decorated cookies. There are a few different types of sprinkles you can add, from rectangular shapes, to small or large circles. I find the larger sprinkles are best used for details like snowflakes, ornaments on a Christmas tree, etc. Try placing them with tweezers if you need the large sprinkle in a specific place on your cookie.
Decorating cookies with Stamps
Stamps can be used to make designs on cookies by adding gel food coloring and almond extract together. Then use the stamp in the color, and gently place the stamp on the cookie. You can use the stamp color on top of royal icing flooded cookies as long as the icing has fully dried. The stamp on the cookie makes them look very professional and usually give more detail than if you were to use icing.
Piping bags are essential for decorating cookies. You can use anything from reusable silicone pipingbags to disposable piping bags. There are a few different sizes of piping bags you can use, but usually for icing you don’t need much in the piping bags, unless you are flooding a ton of cookies. It’s nice to have a variety of piping bags for your cookie decorating supplies for flooding or fine details.